Pistachio Tiramisu

Ingredients:

• 150ml cream
• 125g mascarpone cheese
• 1-2 tbsp pistachio spread
• 100gSavoiardi(lady fingers)
• 2 shots of espresso + 100ml of water (or 2 tsp instant coffee in 200ml water)
• 1 tsp caster sugar
• 1 tsp pistachio spread
• 2 tsp pistachio spread, melted (for topping)
• 25g pistachios, crushed (for decoration)

In a mixing bowl, beat cream until slightly thickened, add mascarpone and pistachio spread and whip until soft peaks form.

In a shallow dish, prepare coffee mixture by whisking together espresso, water, pistachio spread and icing sugar.

Dip savoiardi into coffee mixture, only 1 second each side, and create the first layer in a baking dish (we used decor 1L glass container). Top with ½ the pistachio cream mixture.

Repeat an additional layer each of the savoiardi and the cream.

Place melted pistachio cream in a piping bag (or ziplock bag with the corner cut) and draw lines across the top of the cream. Using a skewer or toothpick, make further lines across the cream and spread to create the pattern. Sprinkle crushed pistachios around the edges of the dish.

Cover and place in fridge for at least 4 hours (or overnight)